Nasi kerabu
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Nasi kerabu served with various herbs, fish meat-stuffed pepper, salted egg, fried fish, keropok and marinated chicken | |
| Course | Main course, usually for breakfast |
|---|---|
| Place of origin | Malaysia |
| Region or state | Kelantan |
| Creator | Malay cuisine |
| Serving temperature | Room temperature |
| Main ingredients | Rice cooked with clitoria ternatea (butterfly-pea) flowers or turmeric, various herbs, anchovy sauce or budu |
 Cookbook: Nasi kerabu  Media: Nasi kerabu | |
Nasi kerabu is a Malay rice dish, a type of nasi ulam, in which blue-coloured rice is eaten with dried fish or fried chicken, crackers, pickles and other salads. The blue color of rice resulting from the petals of Clitoria ternatea (butterfly-pea) flowers (kembang telang) used in cooking it.[1] The rice can also be cooked with plain white rice or rice cooked using turmeric. It is often eaten with solok lada and is also eaten with fried keropok.[2]
Nasi kerabu is very popular in the east coast states of Peninsular Malaysia such as Kelantan and Terengganu, and now can be found throughout Malaysia as well as in southern Thailand where it is known as khāoyam (ข้าวยำ IPA: [kʰâːw jam]).
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This article is issued from Wikipedia - version of the 11/6/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.